When I signed up to bring a dessert to Easter, I had no idea it would lead me in the direction of Thanksgiving. I guess when you are craving pumpkin who cares what holiday it is.
1 sleeve of graham crackers
5 tbsp melted butter
15 oz pure pumpkin
12 oz evaporated milk, chilled
3.4 oz (1 box) vanilla instant pudding
pumpkin pie spice or 1/4 tsp each of cinnamon, cloves, nutmeg & ginger
tub of Cool Whip
13.4 oz can of dulce de leche or make your own – see a previous post on how to do so
First, let crush some graham crackers. Place crackers in a sandwich baggy and roll over with a rolling pin.
Place crumbs in a bowl and add in melted butter.
Stir and evenly distribute in 10 serving bowls. Today we are using small mason jars for easy travel to the PARTY!
In another bowl, throw in the pumpkin.
Pour in milk.
Add in pudding mix.
Stir and then add in spices.
Add in 3/4 of the whip. Save a little for later.
Place dulce in a bowl and warm in the microwave.
Put a scoop of the dulce over the crumbs.
Fill with the pudding.
Top with the saved whip and garnish with nutmeg.
Seal them up.
Refrigerate for 2 hours before serving. Your guests will thank you. That is if you remember to take them out of the refrigerator so they can eat them! Ooopsie.